Description
A quick and delicious scallion pancake breakfast rolled with eggs, sautéed spinach, and creamy avocado, finished with a spicy kick of chili crisp. Perfect for a savory start to your day with minimal prep and cook time.
Ingredients
Scale
Main Ingredients
- 1 scallion pancake
- a spritz of avocado oil or a small pat of butter
- 1 handful of spinach
- 1-2 eggs
- Salt and pepper, to taste
- Half an avocado
- Chili crisp, to taste
Instructions
- Fry the scallion pancake: Heat a nonstick pan over medium heat and add a spritz of avocado oil or a small pat of butter. Fry your scallion pancake until golden brown on both sides. Once cooked, remove from the pan and set aside.
- Wilt the spinach: In the same pan, add a handful of spinach. Cook it until wilted and softened, stirring occasionally. Push the spinach towards the center of the pan so it can gather when you add the pancake back.
- Cook the eggs: Crack 1-2 eggs into the pan with the spinach. Fry until the egg whites begin to set. Gently break the yolks with a spatula and spread them slightly over the spinach. Before the eggs finish cooking, place the scallion pancake on top so it adheres to the eggs as they finish cooking.
- Assemble and serve: Remove the pancaked eggs from heat. Add desired toppings such as sliced avocado, cheese, sauces, or chili crisp. Roll the pancake tightly around the filling, slice in half, and serve immediately for the best flavor and texture.
Notes
- You can substitute spinach with kale or other leafy greens if preferred.
- Adjust the number of eggs based on your appetite or preference.
- Chili crisp adds a spicy and crunchy element, but omit if you prefer milder flavors.
- Use a nonstick pan for easier flipping and to prevent sticking.
- This recipe is perfect for a quick breakfast or brunch any day of the week.
